Sweet Banana Chocolate Chip Muffins are the perfect afternoon snack or deliciously warm breakfast, and so quick to make with pantry staples!
No one can resist the smell of freshly baked Banana Chocolate Chip Muffins, and the combination of sweet bananas and rich chocolate might have everyone finishing the batch in one sitting! Grab your ripe bananas and pantry staples like flour, chocolate chips, applesauce, butter, and sugar, and whip up a batch of everyone’s favorite muffins!
Banana-tastic Muffins!
Bananas and chocolate chips are really an unbeatable combination, especially when they fill the house with mouthwatering flavors! Made with simple pantry ingredients, these light and moist Banana Chocolate Chip Muffins are perfect for an on-the-go breakfast or an afternoon snack. They’re so easy to make that you’ll probably end up making a few batches at a time so that you’re not disappointed when they disappear!
Chocolate Peanut Butter Banana Cookies and Peanut Butter Banana Roll-Ups with chocolate chips are also delicious on-the-go breakfast or snack ideas everyone will love!
Other Recipes to Serve with Banana Chocolate Chip Muffins
- Banana Pancakes are a total treat to eat and so delicious with a variety of syrups and toasted nuts!
- The king of banana and chocolate desserts, a Banana Split Trifle features layers of sweet bananas, rich chocolate syrup, and of course, cherries on top!
Ingredients
Dry Ingredients: To make these muffins, you will need all-purpose flour, brown sugar, baking powder, baking soda, and salt.
Wet Ingredients: Set out the butter, eggs, applesauce, and vanilla extract. If you’re using salted butter, just omit the salt from the recipe.
Bananas: For this recipe, use ripe bananas, or thaw frozen bananas and use them. Be sure to mash them well before adding them to the batter.
Chocolate Chips: I used semi-sweet mini chocolate chips in this recipe, but feel free to use your favorite chocolate chips, like dark, milk, or even chocolate chunks!
How to Make Banana Chocolate Chip Muffins
STEP ONE: Line a standard-size muffin tin with 12 liners and preheat the oven to 375 degrees F. Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
STEP TWO: Using a stand mixer or a large mixing bowl and a hand mixer, beat the butter and brown sugar for 1 minute. Then, add the eggs and vanilla and mix well. Slowly beat in the dry ingredients, followed by the applesauce and sliced bananas. Using a spatula, fold in the chocolate chips.
STEP THREE: Fill each cupcake liner 2/3 full with batter. Bake the muffins for 20-22 minutes or until golden.
STEP FOUR: Remove the muffins from the oven and let them cool in the pan for a few minutes so they’re cool enough to handle. Then carefully transfer them to a wire rack to cool completely.
Tips for Success
- Set out the eggs, milk, and butter to come to room temperature ahead of time so you have less mixing to do. Less mixing means airier muffins!
- Use whatever chocolate chips you like in the recipe. Milk chocolate chips will make the muffins pretty sweet; semi-sweet chips are the Goldilocks of the bunch, and dark chocolate will balance out some of the sweetness from the banana if you like less-sweet muffins.
- Store the muffins in an airtight container on the counter for up to five days. You can also wrap individual muffins with plastic wrap and freeze them for up to three months. Allow the muffin to thaw on the counter, then enjoy it at room temp, or pop it in the microwave for a few seconds to warm it up.
Can I add other ingredients to these muffins?
Banana Chocolate Chip Muffins are so easy to customize to include all of the things you like and none of the things you don’t! We’ve covered the different kinds of chocolate chips, although I did forget to mention white chocolate chips, which you can totally add, or you can leave the chocolate out altogether! You can toss out the chocolate or keep it in and add other goodies like toasted pecans or walnuts! Mix in a few tablespoons of creamy peanut butter or one teaspoon of cinnamon to change up the flavors. You can also add dried fruit, like blueberries or raisins, if that’s what you love.
What’s the secret to moist muffins?
The secret to moist muffins is not overmixing the batter. Remember reading above about setting out your wet ingredients to come to room temperature? Well, that ensures it doesn’t take much mixing to break up and incorporate those wet ingredients. Also, whisking together the dry ingredients helps! The less stirring you have to do to combine the wet and dry ingredients, the better. Once you stop seeing any dry ingredients while mixing, stop stirring and add the batter to the muffin tin. Your baked goods will always turn out moist and delicious if you don’t overmix!
More Sweet Recipes To Go Bananas For!
- Banana Nut Muffins
- Peanut Butter Chocolate Chip Banana Bread
- Banana Split Poke Cake
- Upside Down Banana Cake
- Chocolate Chip Banana Bread
*This post originally posted on 01/15/2015.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup applesauce
- 2 very ripe bananas peeled and sliced
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line a standard muffin tin with cupcake liners. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- To a large mixing bowl, add the brown sugar and butter. Using a hand mixer, beat for 1 minute. Add the eggs and vanilla and mix until well combined, scraping the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients along with the applesauce and bananas. Beat until the banana is broken up with some tiny chunks. Stir in the chocolate chips with a rubber spatula or wooden spoon.
- Using a cookie scoop or spoon, portion the muffin batter into the lined muffin tin. Fill each cup about 2/3 full. Bake for 20-22 minutes or until golden brown and the muffins spring back easily with a light touch.
- Remove from the oven and let cool in the pan for a few minutes. Then carefully transfer the muffins to a wire rack to cool completely.
Notes
- If desired, you can stir in 1/2 cup of shredded sweetened coconut along with the chocolate chips.
- To make the chocolate chips stand out, add a few to the top of each muffin before baking. You can use mini chocolate chips or standard-sized ones for topping.
Liz says
i assume to add the dry ingredients after the banana and applesauce. They are in the oven now but the batter is delicious.
Patricia @ Grab a Plate says
So many great ingredients! Wish I could have one (or two!) right now!
Maureen | Orgasmic Chef says
I have made banana muffins with coconut before and they were a big hit. Add chocolate chips and I’m standing in line with a plate!
Mara says
The muffins look amazing! I want to try them. But what’s fancy coconut? I’m from Germany and don’t know it. And I can’t find it in the instructions of your recipe. Only in the list of ingredients. Thank you for your answer! 🙂
Greetings
Mara
Tara N says
There are different kinds of coconut but you can use any kind you have. Shredded works well too. I will adjust the error on the recipe, sorry.
Liz says
why freeze the bananas then thaw them in the microwave? Why not fresh bananas??
Tara N says
You can use fresh very ripe bananas, I always have frozen in the freezer. When they get too ripe in the freezer they go, for muffins, banana bread and smoothies.